22-HR Pork Butt in the Masterbuilt Electric Smoker | Masterbuilt Slow & Cold Smoker Attachment

[@bpp325]

Been smoking butts using Aaron Franklin method for about 4+ years on my Masterbuilt 30" One time only did I smoke with out a wrap, took forever, wasn't worth the trouble, was a bit dry. I wrap at 165/170 run it to 205, rest it, pour the juice from the wrapper into a gravy separator, pour it over the pulled pork. I use commercially available seasoning rubs and various light applications of sauces at the end. I've had raving reviews from seasoned (no pun intended) smokers, others claiming this is the best ever. .02

[@jayl6688]

Really like the experimenting and trial and error style

[@BakersBBQ]

Thanks for the feedback and thanks for watching, Jason!

[@troyv8302]

That brings me back to my BBQ roots. Smoking pork butts with my dad on his Bradly electric smoker in the 90's. Wish we had one of those smoke attachments though. Looked great Mike!

[@BakersBBQ]

Thanks Brother, nothing like BBQ memories! The smoke attachment is a must 👍🏻👊🏻!

[@rectortj]

This looks crazy good! I love going unwrapped.

[@BakersBBQ]

Thanks TJ! I agree, unwrapped definitely yields an enhanced product! 👍🏻

[@Terry5208]

Hi Mike, New to the channel. I am on my 3rd Masterbuilt, and have found that each one runs 15 degrees lower than the set temperature. I run mine at 275 with six buttons, always achieve 212 temperature in 12 hours. Perfect butts every time.

[@BakersBBQ]

Awesome Terry, and thanks for watching and subscribing 👍🏻👊🏻!!

[@arkyhunter2750]

Looks great. Ive had a couple of masterbuilt smokers and one of them i had to run the temp a little higher than what i thought to get the results i wanted.

[@BakersBBQ]

Thanks for watching Arky! I agree but I’ve checked this new one with my Inkbird and it appears to be dead on. Next time I do an unwrapped all the way I’ll run it at 240*. If not already please subscribe to my channel and like the video 👍🏻

[@toddschultz7477]

Good stuff

[@BakersBBQ]

Thanks Brother 👍🏻👊🏻!

[@marco785]

That temp really might not have mattered. You hit the stall for a few hours that’s what threw it off an it’s a big butt lol. I think it’s time I upgrade from my Masterbuilt electric to a vertical that goes up to 400 500 degrees. Nice job.

[@BakersBBQ]

Thanks Brother! Yep that stall kicked in and took hours to climb out but we got her done 👍🏻!

[@danielploy9143]

That video was a true masterpiece theater there Mr Mike. I’ve got that same attachment there wishing I could get the hours they claim it will smoke for, hopefully you’ll get it figured out on timing. You mentioned you increased temp to 240 if you started that from the beginning, how many hours you predict on cook time? Thinking I wanna do one today , just looking for a rough time .

[@BakersBBQ]

Hey Daniel! Thanks for watching & for the positive feedback! I agree on the length of smoke time on the attachment but I’m gonna play around with it a bit and see if I can find a way to extend that time. On the 240* & cook time unwrapped, I am thinking roughly 15-18 hours based on recently doing an unwrapped butt on my offset at 275* that took 12 hours. Let me know how it works out for you 👍🏻. Happy Smokin!

[@AndyObrian]

Did you leave the slow smoker attachment on for 22 hours? I just got one, and after doing some reading in forums, will be doing some on/off experiments tomorrow. If it doesn’t need to be on the whole time, I’ll get a repeat cycle timer.

[@BakersBBQ]

Thanks for watching Andy! I don’t leave it on the entire time depending on when I am smoking. Example: if doing all night smoke I leave it on until the next morning but daytime smokes I let it go one cycle (2-3 hrs) then shut it off depending on what I am cooking. Fyi only use wood chips in it because pellets will get way too hot.

[@AndyObrian]

@@BakersBBQ I did an experiment. Took 3:39 min to start smoking with wood chips. After I turned it off, smoked for 7 minutes. Then, took 2 minutes to start smoking again after back on. After I turned it off a second time, smoked for 1:28 hours. I’m going to get a repeat cycle timer plug. On for 14 minutes and off for 83. This will yield maximum smoke without burning through the wood or device too quickly. Tomorrow I’ll be able to say how long one fill of chips last. I’m hoping by doing power cycling, it will be longer than 3 hours, maybe even closer to 6. I’ll report back.

[@BakersBBQ]

@@AndyObrian 👍🏻👊🏻!

[@AndyObrian]

@@BakersBBQ Power cycling didn’t really help the slow smoker. I had to make sure the wood chips didn’t get stuck, so I was up every 4 hours anyway. Better than every hour that’s for sure.

[@VillanuevaMedia]

For the bronco when using a pro pan. Is the meat far away enough from the coals running no deflector? I plan on doing a pork butt and was curious to see if I should be cautious of a burning.

[@BakersBBQ]

Hey Raul, yes it’s far enough away. I hardly ever use my heat deflector. I like the finished product better without it. 👍🏻

[@markbellaire8977]

Love your video about smoking the pork butt. However, you're understanding of where that heavy duty splitter goes is an issue. The splitter originates at the wall plug and the individual plugs get their own line. Otherwise, you're just overheating your lighter extension cord that you plugged in to the wall.

[@VillanuevaMedia]

Hey mike seems to me you upgraded cameras. Pork looks real good. I did it on my bronco no wrap too with that rub. Thanks for commenting on my other account @raulsbbq appreciate it!

[@BakersBBQ]

Hey Brother you’re welcome and thanks for watching! I just got a new IPhone so hopefully it has a better camera in it 👍🏻. How’d your butt turn out on the Bronco unwrapped? I also did an unwrapped on my offset and it was delicious!

[@kapoaiola]

When refilling wood chips, doesn’t that produce dirty smoke as it😊 begins to burn??

[@BakersBBQ]

It’s not as clean as a stick burner or barrel smoker for example but it’s still acceptable, just leave your exhaust wide open to allow it to quickly move through the cooking chamber. Thanks for watching 👍🏻

[@kapoaiola]

@@BakersBBQ thank you. 🌺✌🏽

[@kapoaiola]

@@BakersBBQ I like to soak my chips in water and add them during the stall and I wrap the meat. How does that sound?

[@BakersBBQ]

@@kapoaiola I’m not a fan of soaking the wood chips as that causes them to smolder which creates dirty smoke.